1 tablespoon olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
500g lean beef mince
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chilli powder
400g can diced tomatoes
1 red capsicum, chopped
2 tablespoons tomato paste
1/3 cup beef stock
300g can red kidney beans, drained, rinsed
1/2 cup coriander leaves, chopped
8 flour tortillas (see note)
3/4 cup grated cheddar cheese
sour cream and salad leaves, to serve
Directions
Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned.
Add cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, capsicum, tomato paste and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander.
Warm tortillas following directions on packet. Divide beef mixture between tortillas. Spread along centre of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese.
Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves.